Paplet Saar with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • Clean the pomfret steaks thoroughly and pat them completely dry with a paper towel.
   • In a shallow bowl, combine the fish pieces with 0.5 tsp of salt, 0.5 tsp of turmeric powder, and the lemon juice.
   • Gently rub the marinade over all surfaces of the fish. Set aside for 15-20 minutes while you prepare the masala.
2. 2

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the garlic cloves and ginger, and cook for another minute until their raw smell disappears.
   • Add the grated coconut. Reduce the heat to medium-low and roast for 5-6 minutes, stirring continuously, until the coconut is fragrant and turns a uniform golden brown. Do not let it burn.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add the red chili powder, coriander powder, the remaining 0.5 tsp of turmeric powder, and the tamarind paste.
   • Pour in 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure everything is well blended.
3. 3

   Cook the Curry Base

   • In a deep pot or kadai, heat the remaining 2 tbsp of oil over medium heat.
   • Carefully add the ground masala paste to the hot oil. Sauté the paste for 7-8 minutes, stirring frequently.
   • Continue cooking until the paste thickens, darkens in color, and you see oil beginning to separate from the sides of the masala. This step is crucial for the flavor.
4. 4

   Simmer the Curry with Fish

   • Pour in the remaining 2 cups of water (use warm water to speed up the process), the remaining 1 tsp of salt, and the kokum pieces (if using). Stir well to combine.
   • Bring the curry to a gentle boil over medium heat.
   • Once boiling, reduce the heat to low. Gently slide the marinated fish pieces into the simmering curry, ensuring they are submerged.
   • Cover the pot and let the fish cook for 8-10 minutes. Avoid stirring vigorously, as this can break the delicate fish. You can gently swirl the pot instead.
   • The fish is cooked when its flesh turns opaque and flakes easily with a fork.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
   • Let the Paplet Saar rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.